Bowl of baked macaroni and cheese sprinkled with herbs
    Photo: Sumeet Jain, CC BY-SA 2.0, via Wikimedia Commons (cropped)
    3 min read Planning Guide

    Smoked Mac and Cheese (The Holiday Side)

    Short answer

    Undercook the pasta by 2 minutes, mix it with a cheddar and gouda cheese sauce, top with more cheese and smoke it uncovered at 250–275°F (121–135°C) for 45–60 minutes until bubbling.

    Quick guide

    Smoked mac and cheese

    1 h 30 min Easy 8 side servings
    Servings (as a side)

    You need

    • 500 g macaroni or other short pasta
    • 50 g butter and 50 g plain flour
    • 750 ml whole milk
    • 400 g grated cheese: half sharp cheddar, half gouda or gruyère
    • 1 tsp mustard powder or Dijon mustard, salt
    • 60 g panko breadcrumbs (optional)

    1. Fire up

      Smoker or grill set up for indirect heat at 121–135°C / 250–275°F.

    2. Cook the pasta

      In well-salted boiling water, 2 minutes less than the packet says. Drain.

    3. Make the sauce

      Melt the butter, stir in the flour for 1 minute, then whisk in the milk and simmer until thick, about 5 minutes. Off the heat, stir in three-quarters of the cheese, the mustard and salt.

    4. Into the tray

      Mix pasta and sauce in a foil tray or cast-iron pan. Top with the rest of the cheese and the panko.

    5. Smoke

      Uncovered, lid closed, 45–60 minutes until bubbling and golden. Rest 10 minutes before serving.

    Cook the pasta and sauce while the smoker heats up.

    Plan it around your serving time →

    Smoked mac and cheese is the side people ask for every year. Make it while the smoker is already running for the turkey, ham or brisket, and it picks up just enough smoke in under an hour.

    Undercook the Pasta

    The pasta keeps cooking in the sauce in the smoker. Boil it 2 minutes less than the packet says, or it ends up soft.

    Mix Your Cheeses

    Use one sharp cheese for flavour (aged cheddar) and one that melts smoothly (gouda, gruyère or Monterey Jack). Grate your own: pre-grated cheese has anti-caking powder that makes the sauce grainy.

    Want to skip the guesswork?

    Share the Smoker

    Anything between 225 and 300°F works. Slide the tray in while your main rests, and both are ready together.

    Plan Your Holiday Sides

    Answer a few quick questions and get a full step-by-step plan.

    4

    Frequently Asked Questions

    How long to smoke mac and cheese?

    45–60 minutes at 250–275°F (121–135°C), uncovered, until it's bubbling and golden on top.

    What cheese is best for smoked mac and cheese?

    A mix of a sharp cheddar for flavour and a smooth-melting cheese like gouda, gruyère or Monterey Jack.

    Can I make smoked mac and cheese ahead?

    Yes. Assemble it up to a day ahead, refrigerate, and add 15–20 minutes to the smoking time.

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